The confectioner Josef Keller claimed to have invented Schwarzwälder Kirschtorte in 1915 at Café Agner in Bad Godesberg near Bonn. Obviously, Bonn is not anywhere near the Black Forest region, which threatens significantly the credibility of this theory. In fact, in its most basic form, the combination of cherries, cream and Kirschwasser had existed in the Black Forest region for much longer.
A typical Black Forest Cake contains several layers of chocolate cake alternating with layers of whipped cream and cherries, generously laced with Kirschwasser or Rum, topped with additional whipped cream, chocolate shavings and cherries.
Kirschwasser is a clear brandy made from morello cherries (dark sour cherries). It is not the same as "cherry liqueurs" or so-called “cherry brandies”. Unlike cherry lequeurs, Kirschwasser contains about 40-50% alcohol. It is not sweet but has a refined taste with subtle flavors of cherry with a hint of bitter almond. It belongs into the broader family of "eaux de vie", clear fruit brandies made from distilled, fermented fruit: apples, pears, plums, peaches, apricots, grapes, cherries, raspberries, blackberries. The French, Swiss, Germans, Austrians, Italians, Czechs, Slovaks, Hungarians, Serbs, Bosnians and Croatians have developed numerous ways of transforming just about any common fruit into booze.
For 1 Kirschtorte base:
Last updated: October 12, 2010